Mexican Champurrado (Print Version)

# Ingredients:

01 - 3 cups of water.
02 - 4 cups of whole milk.
03 - 1/2 cup of masa harina.
04 - 2 sticks of cinnamon.
05 - 1 tablet of chocolate (6.2 oz) or 2 small ones.
06 - 1 cup of brown sugar or 1 piloncillo cone.
07 - 1 splash of vanilla.

# Instructions:

01 - Mix masa with water in a blender till smooth and lump-free.
02 - Warm the milk with cinnamon just till it starts to steam.
03 - Pour the masa mixture through a strainer into the pot of milk.
04 - Drop the heat, then put in chocolate, vanilla, and sugar. Stir steadily till it's melted.
05 - Keep whisking as it cooks until it thickens and starts to bubble.
06 - If you'd like it super smooth, run it through a strainer before pouring into cups.

# Notes:

01 - Prepare 30 minutes early and keep it warm until needed.
02 - Stays good in the fridge for up to 3 days.
03 - Reheat slowly with a bit more milk if it thickens up.

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